Quote:
Originally Posted by lil bubba
I use the thickest part the fillet above the ribs...Slice that in half to thin out leaving each end to create a pocket or just go almost all the way and fold over on stuffing....Excess stuffing makes great crabcakes....Was supposed to be used with flaked redfish but I used crab and never tried the fish version yet....
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I've done the cakes with redfish with basically your same recipe. I just boiled the redfish with a little liquid crab boil. Then let it cool, and mix with the rest of ingredients. Give them an extra coating of crumbs then put cakes in freezer for a little while to firm them up before frying. They turned out great.